The burger we are used to today was born – originally – from a fillet of minced meat and used to stuff two nice slices of bread. A quick and easy way to eat an excellent sandwich, and that today has become the most known and consumed sandwich in the world.
On the origins, as always, there are different theories. The certainty is that it was invented between the end of the nineteenth century and the beginning of the twentieth, while paternity disputed the USA and Germany.
The recipe seems to have been conceived in Hamburg (from which it would take its name), but the improvements to the recipe and fame, certainly come from the USA: today the hamburger is with Italian pizza and pasta, the most popular dishes in the world… with a dedicated day: May 28th.
The preparation’s nothing special, but creating a mouth-watering burger is another thing, in which intervene the chef, his tricks, the grill, the seasonings. Many, every year, try to prepare the perfect hamburger… for now, we present the best in the world.
HAMBURG & BERLIN: THE ORIGINS
It is said that the first burger was processed in the port of Hamburg in 1891 when someone thought of preparing a sandwich with minced meat and a fried egg. The fishermen and the workers of the port liked immediately very much this sandwich, easy to prepare.
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Today, to try an excellent burger, we can go from The Bird, a very popular place where hamburgers are huge, prepared with an excellent quality of meat, and presented with different types of seasoning.
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Perfect for the most ardent carnivores. Also in Berlin, The Bird (in Prenzlauer Berg and Kreuzberg): the burgers with fries are the best in the city. Then there is the BBI (Berlin Burger International) and the Burgmeister, a local obtained from the renovation of ancient city wash houses. Don’t miss the veal burgers with curry sauce and mango.
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I GOURMET: PARIS
At Blend you will find the best burgers in Paris: from the meat to the ingredients that accompany it, the quality is excellent. The meat varies from veal to pork to lamb, to smoked salmon, or to vegetarian hamburgers. To accompany with quinoa, confit cherry tomatoes, breaded mozzarella or basil.
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Another gourmet option is in Le Marais, where a true 1950s-style fast food is hidden, the Schwartz’s. The Jewish origin of the restaurant allows you to choose between different ingredients, such as bacon, duck, salmon, or turkey.
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FASHION: LONDON
It would be impossible for a city as fashionable and cosmopolitan as London not to create its own hamburger. And it is no secret that some of the best restaurants in London have specialized in the preparation of this dish. First among many is the Bobo Social: which at first sight does not seem to have anything in particular. Once inside, however, you are greeted with champagne cocktails, shrimp carpaccio, paté, and toasted bread. The burgers are made with strictly organic meat, but also with lobster and crab, veal and chorizo or veal and manchego cheese.
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However, most British place is Honest Burgers, outside which forms always an endless queue. Workhorse is the burger of the house, with cheddar, bacon, cucumber, lettuce, and red onion. Served with baked potatoes with rosemary. Another trendy place is the Patty & Bun, passed from street food to the first local in Oxford Street, followed by others. The best burger is Smokey Robinson, with caramelized onion, lettuce, mayonnaise, bacon, and melted cheese.
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THE TEMPLES OF THE GREAT APPLE: NEW YORK
In New York, the hamburger becomes the first-course dish, and every place says it serves the best in the city. Don’t miss the original Shake Shack (the one in Madison Square Park): their burger with potatoes is a real treat.
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In front of the Lincoln Center, instead, to try the Back Angus accompanied by a good Brooklyn Lager; if you are looking for a vintage hamburger, instead, you can’t miss the most secret of New York: the Burger Joint, with 50s-style walls (probably the originals). The choice here is not difficult: burgers with or without cheese… but both excellent and accompanied by the best french fries in the city (so they say).
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The Luger Burger is becoming increasingly famous, for many the best meat restaurant in the city, the New York steakhouse par excellence. His Burger and Barrel Bash Style has already been awarded several times as the best burger in the city.
FROM ALASKA TO FLORIDA
The San Francisco Burger Joint is a must for vintage-lovers: in fact, the interiors, in red and turquoise, refer to the most typical 1950s style. The burgers are fantastic, and different the proposals, to be accompanied by one of their famous smoothies.
The Roadrunner is surprised to find itself in the state of Alaska. The burgers here are large, well-seasoned, and accompanied by fantastic fries. Then there are those of chef Michael Symon, of the B-Spot in Cleveland, who prepares veal burgers with bacon, provolone cheese, mustard, and red pepper.
In Florida, some food trucks have been named “best hamburger restaurants in the country”, such as Kuma’s Corner, and its specialty: red onion, tomato, lettuce, spicy cheddar and… a secret ingredient. All enclosed by a pretzel dough bread. Or the Latin Burger & Taco Food Truck of Miami: veal double bacon burger and chorizo, spicy mayonnaise, fried onion, and cheese.
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SWISS STYLE: GENEVA
The excellent quality of Swiss meat, allows you to prepare excellent burgers. This is demonstrated by The Hamburger Foundation in Geneva, where the excellent local product joins the American school… and some secrets, to develop the best burger in the country.
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JAPAN, BEYOND THE SUSHI: TOKIO
It is difficult to think of the delicate Japanese cuisine expressed in a hamburger. An excellent example is the chain of MOS Burger, the second Japanese chain after McDonald’s. In this chain, despite the main dish, you can breathe a completely zen air. Try the Yakiniku Burger, as simple as it is delicious, served between two slices of rice bread. Try also the Blacows hamburgers in Ebisnishi (Shibuya). The meat is of excellent quality, as are the seasonings. It is served with French bread.
SPAIN
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In Madrid, try the burgers of Alfredo’s, a classic from the 1980s. Opened by an American in love with Madrid’s nightlife, serving fantastic burgers, accompanied by typical American condiments, such as coleslaw, barbeque sauce, and fantastic craft beers. Don’t miss Hamburguesa Nostra, which offers over 30 different types of burgers on the menu.
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In Barcelona, try La Royale, run by chef Paco Perez, who prepares hamburgers with meat from all over the world; and the Filete Ruso which accompanies the excellent (organic) hamburgers with seasonal and very fresh products. Finally the Big Al’s Burger, in typical American style: from the way of cooking the meat to the condiments: lettuce, bacon, mayonnaise, grilled vegetables, peppers, onion… all in two slices of handmade bread.
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